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Ham Steaks with Apricot-Mustard Glaze
Ready to eat in 30 minutes, this main dish is good
company fare. I use a fair amount of Tabasco sauce in my
cooking, but the quantity can be reduced to suit your
taste.
4 Servings
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2 tablespoons good apricot jam
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1 1/2 tablespoons brown sugar
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2 tablespoons Dijon-style mustard
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1 teaspoon Tabasco sauce
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2 ham steaks (each 7 by 5 inches and about ˝ inch thick;
about 1 1/2 pounds total) or 4 individual ham steaks
(each about 1/2 inch thick; about 1 1/2 pounds total)
Line a cookie sheet with a double layer of aluminum foil.
Mix the apricot jam, sugar, mustard and Tabasco in a small
bowl. Heat the broiler.
Trim off and discard the outer edges of ham steaks if they
are tough. Place the steaks on the cookie sheet, divide
the glaze between or among them, and spread it evenly over
the top of each. Broil about 6 inches from the heat source
for 10-12 minutes, until the tops of the steaks are brown
and bubbly. Let rest for 5 to 10 minutes, then cut each
steak into 2 pieces if necessary and serve.
Recipe from Jacques Pépin
Fast Food My Way
By Jacques Pépin (Houghton Mifflin; September
2004; $30.00/Hardcover; ISBN: 0-618-39312-9). |
